This delicious Jalapeno Cornbread recipe is baked in a cast iron skillet and has a little kick of spice from fresh jalapeños and red onions while and cherry tomatoes add another touch of sweetness. This beautiful jalapeño cheddar cornbread is jam packed with great of flavors and is sure to be one of your favorite cornbread recipes.
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❤️ Why you'll love Jalapeño Cornbread
Fresh Baked Aroma: the aroma of freshly baked cornbread wafting through the air will draw everyone to the dinner table!
Skillet baked recipe: Jalapeño Cornbread is made with simple ingredients and a great way to get use out of your cast iron skillet!
Spicy kick: the slices of jalapeño and red onion add just the right amount of spice while the fresh tomatoes add an additional taste of sweet.
🥘 Ingredients
Cornmeal
Olive oil or Vegetable oil
All purpose flour
Salt
Baking powder
Brown sugar
Buttermilk
Large eggs
Unsalted butter
Sharp cheddar cheese
Fresh jalapeño peppers
Red onion
Baby heirloom tomatoes
Fresh corn: you will cut the fresh corn kernels from the cob.
🔪 Instructions
- Pre-heat oven to 425 degrees.
- Place 1 tablespoon of olive oil in cast iron skillet and place in preheated oven for 10 minutes.
- In a large bowl, whisk together flour, salt, baking powder, and brown sugar. Set aside.
- In a separate bowl, whisk together buttermilk, eggs, and melted butter.
- Pour wet ingredients over dry ingredients and stir until just combined. Add ½ cup of sharp cheddar cheese, diced jalapeno, and ⅓ cup corn.
- Remove skillet from oven and swirl to coat bottom of pan with hot oil. Pour cornbread batter in hot skillet.
- Place skillet in oven and bake for 10 minutes.
- Remove cornbread from oven and top with tomato halves, remaining corn, cheese, and ¼ cup red onion.
- Return cornbread to oven and bake for 20 minutes, until cornbread leaves no wet batter on toothpick when inserted in center of bread and top of cornbread is lightly golden brown.
- Remove from oven and cool on wire rack. Serve warm.
🥄 Equipment
Large mixing bowl
Cast iron skillet
Wooden spoon
Cutting board
Sharp knife
🥫Storage
Room temperature: store leftover cornbread in an airtight container up to 4 days.
Freezer: for longer storage, store in an airtight freezer bag up to 3 months.
Reheat: warm thawed cornbread in the microwave, oven, or air fryer until heated through.
📖 Variations
Bacon jalapeño cornbread: Add cooked and crumbled bacon to the top of the cornbread batter along with the fresh veggies for an added smoky flavor.
Honey cheddar jalapeño cornbread: substitute honey for the brown sugar.
💭 Tips
Spice control: use less or more jalapeño depending on your desired level of spiciness.
🙋 FAQ's
While a cast iron skillet is recommended for its even heat distribution and rustic presentation, you can use a square baking dish as an alternative.
📚 Related Recipes
These Maple Cornbread Muffins have the perfect touch of sweetness from pure maple syrup.
Cornbread Waffles with Pulled Pork is a delicious comfort food meal!
This Black Bean Chili made with ground beef has a delicious smoky chipotle flavor.
You will love this easy Oven Baked Venison Meatballs recipe!
Spicy Sweet Chili Bowl is your traditional chili with a touch of brown sugar and delicious fresh toppings.
If you love the Personal Pan Meat Lovers Pizza from Pizza Hut then you want to try this recipe!
🍽 Serve with..
Serve this Jalapeño cornbread recipe warm with a touch of honey butter as a side to your favorite chili recipe. It also makes a fantastic addition to brunch, paired with scrambled eggs and fresh fruit.
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📖 Recipe
Cheddar Jalapeño Cornbread: Easy Skillet Recipe
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Ingredients
- 2 cups cornmeal
- 1 cup all purpose flour
- 1½ teaspoons salt
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 2½ cups buttermilk
- 2 large eggs
- 6 tablespoons unsalted butter , melted
- 1 cup shredded cheddar-gruyere cheese
- 1 jalapeno , sliced into 9 thin slices, dicing the remaining jalapeno
- ¼ cup thinly sliced red onion
- 1 cup baby heirloom tomatoes , sliced in half
- ⅔ cup fresh corn kernels
Instructions
- Pre-heat oven to 425 degrees.
- Place 1 tablespoon of olive oil in cast iron skillet and place in preheated oven for 10 minutes.
- In a large bowl, whisk together flour, salt, baking powder, and brown sugar. Set aside.
- In a separate bowl, whisk together buttermilk, eggs, and melted butter.
- Pour wet ingredients over dry ingredients and stir until just combined. Add ½ cup of sharp cheddar cheese, diced jalapeno, and ⅓ cup corn.
- Remove skillet from oven and swirl to coat bottom of pan with hot oil. Pour cornbread batter in hot skillet.
- Place skillet in oven and bake for 10 minutes.
- Remove cornbread from oven and top with tomato halves, remaining corn, cheese, and ¼ cup red onion.
- Return cornbread to oven and bake for 20 minutes, until cornbread leaves no wet batter on toothpick when inserted in center of bread and top of cornbread is lightly golden brown.
- Remove from oven and cool on wire rack. Serve warm.
Lauren @ Sew You Think You Can Cook
So great that you topped this with those tomatoes, too. Corn + tomato = perfect summer combo
Sarah Reid, CNP (@jo_jo_ba)
Yes please!
Cindys Recipes and Writings
Yes! This cornbread is perfect for chili!
Renee @ReneesKitchenAdventures
this is my kind of cornbread! Full of yummy stuff! lol
Monica
I agree with you on the sugar - cornbread must be sweet but brown sugar? That is genius - I love the depth of flavor brown sugar gives. Then the jalapeños are a must! Love the way you dressed up the cornbread. it looks amazing with those toppings and everything is better in a cast iron skillet!
Cynthia L
I see this recipe being made often at my house. I can just imagine it with a big bowl of chili!
Carlee
That looks delicious! And I love how pretty it is too. What a fun way to dress up cornbread!
Beckie Bergeron
Yum! That looks fabulous! Can't wait to try it!
Liz
I'm a sucker for a good plain ol' cornbread, but your tall, flavorful and moist version looks incredible! I'd eat a wedge for breakfast!!!